Serves 4
300 min
Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets
Recipe GLPR67cd1c5110c28b
A vibrant main course featuring tender grilled flank steak marinated in garlic, oregano, and red wine vinegar, topped with a bright pistachio-mint pesto and served alongside earthy roasted golden beets. This gluten-free, dairy-forward dish delivers bold Mediterranean flavors with a fresh herbaceous finish.
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Ingredients
2 pounds flank steak
2 tablespoons red wine vinegar
1 cup olive oil
2 tablespoons olive oil
3 cloves garlic, minced
1 medium yellow onion, roughly chopped
1 tablespoon fresh oregano, chopped
Kosher salt to taste
Fresh-cracked black pepper to taste
1/4 cup shelled roasted pistachios
1 lemon Juice of 1 lemon
3 tablespoons fresh mint, chopped
2 tablespoons fresh flat-leaf parsley, chopped
1/4 teaspoon crushed red pepper
1/2 cup finely grated Parmesan cheese
2 pounds beets, scrubbed and cut into wedges
Directions
Start the beets: Preheat your oven to 400°F. Toss the beet wedges with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt, and a pinch of fresh-cracked black pepper. Spread them on a baking sheet in a single layer and roast for 40–45 minutes, stirring halfway through, until they are tender and caramelized at the edges.
Prepare the steak marinade: While the beets roast, combine 1 cup of olive oil, red wine vinegar, minced garlic, chopped yellow onion, and oregano in a bowl. Season with kosher salt and fresh-cracked black pepper to taste. Stir until well blended.
Marinate the steak: Place the flank steak in a large shallow dish or resealable bag. Pour the marinade over the meat, ensuring it is well coated. Cover (or seal) and refrigerate for at least 4 hours, or up to overnight, for maximum flavor development.
Make the pesto: About 30 minutes before grilling, combine the roasted pistachios, lemon juice, chopped mint, chopped parsley, and crushed red pepper in a food processor. Pulse until the nuts are finely broken down and the herbs are incorporated. Add the grated Parmesan cheese and pulse a few more times until the pesto is well combined but still has some texture. Season to taste with kosher salt and fresh-cracked black pepper. Set aside.
Preheat the grill: About 15 minutes before cooking, preheat your grill to medium-high heat (approximately 450–500°F).
Grill the steak: Remove the flank steak from the marinade, allowing excess liquid to drip off. Discard the spent marinade. Place the steak directly on the hot grill grates and cook for 5–7 minutes on the first side without moving it, allowing a good crust to develop. Flip the steak and cook for another 4–6 minutes on the second side, until the internal temperature reaches 145°F when measured at the thickest part. Transfer the steak to a cutting board and let it rest for 5 minutes.
Slice and serve: Slice the rested flank steak against the grain into 1/4-inch-thick strips. Arrange the steak slices on a serving platter and generously spoon or dollop the pistachio-mint pesto over the top. Serve the roasted beets alongside, and garnish with additional fresh mint and parsley if desired.
